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pizza advice

jerrypjerryp Posts: 230
edited November 2011 in Cookbook
I made pizzas last night and they turned out mighty tasty.  The only problem is always with the first pie.  The crust never gets brown and crispy on the first one.  I suspect I don't give the stone adequate time to preheat for fear of running out of heat to cook the last pizza.  How long do you suggest I preheat the stone and also how long can I keep a ripping hot fire on a full load of charcoal (I use american royal oak).  I have made pizzas more times than I can count and always have the same problem.  Thanks.

Comments

  • BotchBotch Posts: 4,331
    A half-hour is about what I use, too.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • I made pizzas last night and they turned out mighty tasty.  The only problem is always with the first pie.  The crust never gets brown and crispy on the first one.  I suspect I don't give the stone adequate time to preheat for fear of running out of heat to cook the last pizza.  How long do you suggest I preheat the stone and also how long can I keep a ripping hot fire on a full load of charcoal (I use american royal oak).  I have made pizzas more times than I can count and always have the same problem.  Thanks.
    What is your set up? Raised grid, platesetter, rig?

    Steve 

    Caledon, ON

     

  • bubba timbubba tim Posts: 3,216
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  • jerrypjerryp Posts: 230
    watched the video. Great setup. I'll try the plate setter with the legs up next time. I normally place the stone directly on the plate setter legs down. I also saw a video with plate setter legs down with a round cake pan under the stone to elevate it above the rim. Just goes to show, no matter how seasoned you think you are, you can always learn something.
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